I didn’t make this yet, but it received rave reviews online and sounds simple enough. It seems that the crab meat stuffing could also be used to stuff other mild fish like flounder, tilapia (my favorite) or sole. If you make this one, please let me know your review!
Ingredients
1 sleeve of Ritz crackers
4 Tbs butter
1/3c chopped scallions,both green and white
1/2c diced celery
2 to 3 tsp minced garlic
1-2 Tbs white wine
1/8 tsp Old Bay Seasoning
1 Tbs fresh lemon juice
1-2 Tbs chopped fresh parsley
8oz canned lump crab meat
salt and pepper to taste
1 lg. egg beaten
16 jumbo shrimp (about 2 lbs, peeled and deveined)
Directions
Preheat oven to 400.
1. Place crackers in a plastic bag and crumble with hands or rolling pin. Put them in a large mixing bowl,and set aside.
2. In large skillet,,melt 2 Tbs butter over med heat and cook scallions,celery and garlic for 5 minutes or till cooked through but still slightly translucent.
3. Toss with crackers.
4. Stir in the wine,Old Bay,lemon juice,parsley and crab meat.
5. Season with salt and pepper and mix in the egg.
6. Place the shrimp in a large buttered pan,such as a jelly roll pan. c
7. Cover each shrimp with about 3 Tbs. of the crab meat.
8. Dot the crab meat with the remaining 2 Tbs. of butter.
9. Bake 15 minutes or till shrimp and crab meat are cooked through.
Hint
You can use leftover crab meat topping to make crab cakes, add chopped red peppers to taste. Form into cakes, dust with flour and saute in olive oil or butter till cooked through!
This one sounds like a winner! Enjoy and happy sharing!
